Skewered Peanut Chicken

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Reagents:

Farm Chicken

The WoW recipe only involves farm chicken, so I selected the most basic recipe for peanut chicken that I could find. I cooked this recipe in the oven instead of over open flame because my b.b.q ran dry. I will try to do better in the future. Here is the recipe I will attempt:

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Reagents:

• Chicken breasts
• 1/4 cup Catalina salad dressing
• 3 tbsp peanut butter
• 1 tbsp soy sauce

1. Cut the chicken into strips. Soak the skewers in water so they won't ignite in the oven. Toss the ingredients into a bowl large enough to hold the chicken. Mix ingredients together, add chicken and mix to coat the chicken. Refrigerate for 10 minutes. 






2. Heat the broiler. Skewer chicken. Get rid of any left over marinade. I originally placed my skewers over a pyrex baking dish, but after 4 minutes you need to turn the skewers to get the chicken to cook evenly and the silly skewers just would not flip. I transferred the skewers to a baking sheet.








3. Bake  with the chicken 6 inches from the heat in the broiler for 4 minutes per side or until the chicken is cooked. My chicken took 12 minutes.





4. Voila! Skewered Peanut Chicken!

Special thanks to Kraft for the recipe.

Pounded Rice Cake

Pounded Rice Cake

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Reagents:

Rice

According to my research, "Pounded Rice Cake" is Mochi, a glutinous rice confection, and has a crazy amount of recipe variations to pleasure any palate.  I will apologize right out o the gate for the image. My "Pounded Rice Cake" looks nothing like the spell icon in the game - I found a blog that showed how to form a single cake into a floral shape, and it is way beyond my skill level. When I make these tiny cakes again I will endeavor to mimic the spell icon.

The WoW recipe is very basic, so I have selected a recipe that mirrors the simplicity of the game ingredients. I was looking forward to cooking pounded rice cakes, or mochi, on the open grill, but I read a blog where the author tried several different methods of making a variation of the recipe I have, and all of them failed until he used a microwave. I have chosen to sacrifice any WoW authenticity for the sake of something edible.  Here is the recipe I will attempt:

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Reagents:

• 1 cup glutinous rice flour
• 1 1/2 tbsps sugar
• 2/3 cup water
• 1 cup cornstarch
• 1 tbsp powdered sugar
• Fresh strawberries

The cornstarch is for dusting your working surface and your hands when you work with the mochi as "sticky" becomes a bit of an understatement.  The strawberries are optional, the recipe I was following, and almost every variation of the recipe, calls for red bean paste. It seems that in my neck of the northern woods, red bean paste is something I will have to import via the good ol' internet. Strawberries are red. Good enough!

1. Combine the glutinous rice flour and sugar in a microwave safe bowl. Add the water to the dry mix and stir until smooth. If you want to add colour to the mochi, then I suggest you add it to the water.  I forgot and had to knead it into each portion I shaped.

2. Microwave on high for 1-2 minutes, checking the mix every 30 seconds as all microwaves are not created equal. Stir the hot almost-mochi if it looks like it is beginning to set before popping it back into the mic. The ideal is a paste-like substance - smooth but not too wet.

3. Use a stiff spatula to scrape the mochi out of the bowl and onto the cornstarch covered surface.  It's
hot, so be careful. Roll it into a ball, then divide it into six pieces. Flatten the mochi balls into discs with the edges thinner then the middle. Place your filling - strawberries, red bean paste (Recently achieved this recipe, check out my post on the Red Bean Buns for instructions) etc - into the center. Pinch the sides of the disk together, and again until the filling is encased. I think my mochi was overloaded with cornstarch, so I found I could moisten the edges with a dab of water and they became sticky again.

4. Set your mochi balls on a plate and dust with powdered sugar. Voila! Pounded Rice Cakes!

Special thanks to Globe Trotter Diaries for the recipe as well as variant ideas and Girl's Days Treats for mochi background and showing me that with practice, lots and lots of practice, pretty mochi can be created.  And finally, thank you to Kiss the Foodie for sharing your mochi making experiences.

Herb Baked Egg

Herb Baked Egg

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Reagents:

Small Egg

Pretty straight-forward.  There are a few more ingredients I will add to bring this tasty and easy dish into the real world.

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Reagents:

• 1 egg
• 1 tsp milk
• Bit o butter
• Pinch of salt
• Pinch of herbs

1. Preheat bbq to 325 degrees F. 

2.  Butter a ramekin.

3. Break an egg into the ramekin.

4. Spoon milk over egg.

5. Sprinkle salt and herbs on egg.

6. Bake for 12-14 minutes or until the whites are set and the yolks are beginning to thicken. Keep in mind that the eggs will continue to cook even when they are out of the bbq.

Enjoy!

 Special thanks to How to Make Baked Eggs for the recipe.

Beer Basted Boar Ribs

Beer Basted Boar (I mean pork) Ribs 

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Reagents:

Crag Boar Rib

Interesting that the quest to acquire the recipe involves Rhapsody Malt but the recipe doesn't have any additives. Oh well, more room to improvise. Here is the recipe I will attempt:

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Reagents:

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp oregano
• 1/2 tbsp seasoning salt
• 1/2 tbsp basil
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper
• Rack 'o ribs
• 1 - 2 cans of beer
• bbq sauce of your choice

 
1. Take ribs out of the fridge and let them come to room temperature. Combine spices in a bowl to create a rub for the ribs.

2. Rub spices all over the ribs.

3. Preheat oven to 375 degrees F. Pour beer into the bottom of a baking dish or roasting pan. Pour  some for yourself too! Add the ribs to the beer and cover the pan with aluminum foil. Bake for 1 hour 30 minutes.

4. Remove ribs from oven and slap them onto the preheated bbq grill. Baste one side with bbq sauce and grill for 15 minutes. Flip ribs, baste and grill.

I used Guinness to cook the ribs. I don't know if the rub is necessary or if the beer will be enough to flavour the meat. The next time I cook this dish I will try it sans rub.

 Special thanks to Just a Pinch for the recipe.

Spice Bread

Spice Bread

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Simple Flour, Mild Spices

Yeah....right. Here is the recipe I will attempt:

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Reagents:

• 1 tbsp active dry yeast
• 1 tsp salt
• 1 cup warm water
• 1/2 cup milk
• 1/2 cup (1 stick) butter, soft
• 2 eggs
• 5 cups flour
• 1/2 cup sugar
• 1/2 tsp allspice
• 1/2 tsp cinnamon

1. In a large bowl, mix together 2 cups flour, sugar, yeast, salt, water and milk. Cover bowl with plastic wrap and set aside at room temperature for 2 hours. 

 

2. Next, stir down the mix and add butter, eggs, allspice, and cinnamon. Mix in enough flour to make a soft dough, most of the remaining 3 cups. 

3. Turn dough out onto a floured board. Knead the dough for 10 minutes, adding small amounts of flour until dough is soft and not sticky. Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap and let rise in warm place for 1 hour.



4. Punch down dough. Turn dough out onto board and knead for 5 minutes. Divide dough into two equal parts. Shape each half into round loaf. Put loaves on greased baking sheet. Cut a 1/2-inch X onto the top of each loaf. Cover loaves with clean kitchen towel and let rise for about 45 minutes or until double in size.

5. Bake at 350 degrees F for about 45 minutes or until brown. Cooled loaves can be bagged and frozen for later use, though I wouldn't recommend trying to place them in stacks of 20.

There probably are easier bread recipes, but I didn't find them. I modified this recipe because of the lack of ingredients and too many exotic ingredients should be reserved, in my humble opinion, for a more complex World of Warcraft recipe.  The bread turned out a little dry and not as chewy as I think the recipe intended. I omitted aniseed and molasses, but I also made a noob bread maker mistake and used Cake and Pastry flour because I did not have bread flour. I should have used All Purpose flour, especially since the WoW recipe called for Simple Flour. My bad. The bread was still very tasty, and the mild dryness is cured with jam, honey, etc. Please share any recipes here, cause this took way too much time.

As promised, I cooked over an open flame. Yahoo! Propane tank is full and the BBQ is rawrin' to go!

World of Warcraft Cooking Skill Level 1

Here I will attempt to recreate the cooking recipes from World of Warcraft.  There will be recipe alterations, especially since I haven't seen a kodo romping through the forest and crocalisk, or crocodile I would assume it would translate into non-Azeroth critter, is in short supply in my area. I will strive to limit my ingredients to mimic the ingredients in the WoW cooking recipes, though I can already see I will have to take liberties, for example Spice Bread is made with only simple flour and mild spices. What, no yeast? We'll just assume that yeast is in the mild spice grab bag. Also, I'm not going to be able to cook everything over an open flame. Or am I? It's technically Spring here, but there is still snow on my bbq, so the first few recipes I try will be done with a stove, but I will try to cook everything over open flame when the bbq defrosts. So, let the journey begin!